When the lobster is boiled, rub it over with a little salad-oil, which wipe off again; separate the body from the tail, break off the great claws, and crack them at the joints, without injuring the meat; split the tail in halves, and arrange all neatly in a dish, with the body upright in the middle, and garnish with parsley.

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I decided to start this blog after browsing Project Gutenberg's collection of cookery books. I have always been a fan of older recipes (my favourite cookbook being one from the 1960s), although these are a little older! I thought that putting the recipes in a blog format would be more appealing than in their text forms, but I am greatly indebted to, and encourage all to go to, gutenberg.org and download the books in their original form.